The Four Seasons Adds Another Steakhouse to the Mix

(This steak actually comes from Bourbon Steak, but you get the point.)

Remember how we told you it was going to be all about steak and pizza this year? Well, a new steakhouse that we didn’t even have on our radar has opened in the Four Seasons Hotel, essentially a re-concepting of Seasons restaurant, with executive chef Mark Richardson still at the helm. Says Richardson via a press release, “We want to present a reinterpreted version of a classic steakhouse menu in a new and exciting format that caters to our discerning diners.” Some noted menu items: dry-aged ribeye from Brandt Farms; grass-fed filet from Hearst Ranch; black truffle, parmesan and hazelnut späetzle; fancy mac and cheese; and corn, jalapeno and pancetta spoon bread. [Grub Street]